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Pumpkin, banana and chickpea curry

I know I know, I hear you saying ‘that sounds gross’! But wait, it’s not…… This was one of those random recipes that stuck. It’s not really a ‘type’ of curry, so it’s just called ‘curry’. I had it at a friends house for dinner a few years ago, since then I have been throwing it together fairly often. Not a weekly affair, but let’s say a few times a year when the pumpkins are good and cheap.

Pumpkin, banana and chickpea curry.

Ingredients are:

oil

1 small 5Acre brown onion, sliced

2 5Acre garlic cloves chopped finely

2 tsp grated or finely chopped fresh ginger

1 tsp ground coriander

1/2 tsp ground cumin

1/2 tsp ground turmeric

1/4 tsp ground cinnamon

About half a kilo or more of cubed 5Acre peeled pumpkin

2 tbs hot Indian style curry paste (shop bought like madras)

3-4 ripe tomatoes chopped

enough vegie stock to just cover pumpkin

1 can/carton of cooked chickpeas drained

1 large banana

salt to season

fresh coriander (a handful chopped)

How:

Heat the oil, add the onion and saute until onion about to brown then add the garlic and ginger and saute for a couple of minutes. Add the dried spices and fry for a few more minutes.

Add the curry paste and cook stirring for a few minutes (a lot of few more minutes hey?!) , then add the pumpkin, chopped tomatoes and cover with vegetable stock. Bring to boil then simmer until pumpkin is nice and soft. Add the chickpeas, and reduce if needed. The sauce/gravy should thicken. Turn off the heat, stir through the sliced banana and chopped coriander and serve with quinoa or steamed basmati rice. Bobs your uncle! It’s so yummy, trust me! Don’t forget to season with salt.

Are you doing anything interesting, boring or mundane with your pumpkin? whatever it is, it doesn’t matter. It’s all ideas. Send them to Mia at 5acrefarmblog(at)gmail<dot>com.

You can send me your jack-o-lantern pumpkin pics and I’ll pop them on too!